Friday, October 26, 2012
quick lunch, no bread products :: tuna salad on chard
one 5 oz. can of Tuna (I like 365 brand from Whole Foods)
1.5-2 tablespoons Veganaise® (I prefer the soy-free version)*
1-2 teaspoons yellow mustard*
2-4 tablespoons dill pickle relish (any brand without added sugar and yucky additives - I used 365 brand from Whole Foods)*
1 large chard leaf, washed and dried
Drain and rinse the tuna. In a bowl, combine tuna, Veganaise®, mustard, and relish; mix and mash to your desired consistency. *I like my tuna salad creamy and tangy, so I like a lot of Veganaise®, mustard, and relish, but you can adjust the amounts of these ingredients to your liking.
With a sharp paring knife, cut out the hard center rib in the chard leaf. You should be left with two long, thin pieces of chard. I further cut these so that they are about 5" by 3" in size; I am usually left with four of these mini chard wraps. Refrigerate two of the chard pieces for another day. Fill the other two chard pieces wraps with equal amounts of your tuna salad.
Eat like little tacos. I like even more tang with some cornichons on the side.